Name: Creamy turmeric, basil and buttercup soup
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 large buttercup squash, halved horizontally and de-seeded; 3 tbsp butter; 1 onion, chopped; 4 cups chicken stock; A handful of fresh basil; 1 tsp turmeric; 1 tsp thyme; pinch cayenne pepper; 120 g cream cheese, at room temperature; salt and pepper to taste; dried chilli flakes, to garnish (optional)

Creamy turmeric, basil and buttercup soup

If you're looking for a winter warmer, this is the dish for you! Combining creamy buttercup squash with beautiful mild spices and added flavour from cream cheese, a bowl of this soup is like a warm hug.

Serves 4

Cook

55M

What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes – we have something for everyone, with meaty treats and vegetarian delights from all over the globe.

Ingredients

1 large buttercup squash, halved horizontally and de-seeded

3 tbsp butter

1 onion, chopped

4 cups chicken stock

A handful of fresh basil

1 tsp turmeric

1 tsp thyme

pinch cayenne pepper

120 g cream cheese, at room temperature

salt and pepper to taste

dried chilli flakes, to garnish (optional)

Method

1.Preheat oven to 200°C. Place buttercup halves, cut-side down, in a baking dish; fill with 1 cm of water. Bake until tender, about 45 minutes.

2.In a medium saucepan, melt the butter. Add onion and cook gently for about 10 minutes. Add stock, basil, turmeric, thyme and cayenne pepper.

3.Scoop half the buttercup into a blender or food processor; add half the cream cheese and process, gradually adding ½ the stock liquid; blend mixture until smooth, then pour into a saucepan. Repeat with remaining buttercup, cream cheese and stock liquid.

4.Reheat gently, stirring; season to taste. When heated but not boiling, add a sprinkle of dried chilli flakes, if desired.